Duddleswell cheese

Duddleswell is a sheep's cheese made in England.[1][2][3][4][5][6][7][8]

Duddleswell cheese (169 grams) on a white plate.

It was created in 1988 at the High Weald Dairy in Horsted Keynes, West Sussex.[1][2][7] It contains sheep milk and vegetable rennet.[7] Once made, it is matured for five months.[6][8] It contains 35% Fat, 24% Protein, 3% carbohydrate, 2% Fibre, and 1.65% Salt.[8]

It received Gold at the International Cheese Awards in 2010 and 2011, and Bronze at the British Cheese Awards in 2010.[6][8]

References
  1. Juliet Harbutt, Cheese, Willow Creek Press, 1999, p. 124
  2. Juliet Harbutt, World Cheese Book, Dorling Kindersley Ltd, 2009, p. 179
  3. Laurel Miller, Thalassa Skinner, Cheese for Dummies, John Wiley & Sons, 2012, p. 140
  4. Andrew Webb, Food Britannia, Random House, 2012, p. 485
  5. Jenny Linford, Great British Cheeses, Dorling Kindersley, 2008, p. 136
  6. Cheese.com
  7. "iFood.tv". Archived from the original on 2013-06-04. Retrieved 2013-03-18.
  8. High Weald Dairy
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